INGREDIENTS

  • 250g pkt pearl couscous
  • 2 x 250g pkts haloumi sliced
  • 1 tablespoon Moroccan spice mix
  • 2 zucchini, sliced
  • 250g cherry tomato medley, halved
  • 1/2 cup fresh continental parsley leaves
  • 1/2 cup fresh mint leaves, torn
  • 1 tablespoon tahini
  • 2 tablespoons Greek yoghurt
  • 1 small garlic clove, crushed
  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons pomegranate arils or
  • 1 pomegranate, arils removed
  • 2 wholemeal pita breads, toasted, torn

 

METHOD

  • Step 1: Cook couscous in a saucepan of boiling water following packet directions. Drain.
  • Step 2: Meanwhile, pat haloumi dry with paper towel. Sprinkle with spice mix. Spray a non-stick frying pan with oil. Heat pan over medium heat. Cook haloumi 1-2 minutes each side or until golden. Set aside. Spray pan with oil again. Cook zucchini 1-2 minutes until just coloured.
  • Step 3: Combine couscous, zucchini, tomatoes, parsley and mint in a large bowl. Season well. Combine tahini, yoghurt, garlic and lemon rind in a small bowl. Season. Add lemon juice to taste.
  • Step 4: Divide salad among serving bowls or arrange on a platter. Top with haloumi and pomegranate. Drizzle with dressing. Serve with pita.

 

 

 


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